Get the Recipe: Banana Cake
Warm, cozy, and impossibly moist! This banana cake tastes like comfort in every bite. Sweet bananas, nutty browned butter, and a thick salted caramel frosting that is rich, salty, and perfectly sweet. Gluten free and better than any bakery slice!
Ingredients
- 2 sticks unsalted butter, browned
- 1 ½ cups coconut sugar, or light brown sugar
- 1 cup milk of choice
- 2 eggs
- 1 ½ cups mashed ripe bananas
- 1 tsp vanilla extract
- 2 cups gluten free flour, see note
- 1 tsp baking soda
- 1 tsp cinnamon
Frosting
- 1 ½ sticks unsalted butter, room temperature
- 2 ½ cups powdered sugar
- ½ cup caramel sauce
- ½ tsp flaky sea salt
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
- In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.
- Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.
- Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.
- Remove the cake from the oven. Allow it to fully cool, at least 4 hours.
- Once the cake has cooled, make the frosting. Add the butter to a mixing bowl. Use an electric mixer to beat until creamy, about 2 minutes.
- Then, add in the powdered sugar. Beat until combined.
- Add in the caramel sauce and flaky sea salt. Beat until combined.
- Finally, spread the frosting on top of the cooled cake. Slice and serve!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- If time does not permit, you can use melted butter. I highly recommend the browned butter though!
- Use brown spotted ripe bananas.
- Do not bake the cake too long.
- Allow the cake to fully cool before frosting.
Calories: 425kcal, Carbohydrates: 65g, Protein: 5g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 270mg, Potassium: 120mg, Fiber: 4g, Sugar: 61g, Vitamin A: 708IU, Vitamin C: 2mg, Calcium: 73mg, Iron: 1mg